Pad Thai Noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
•8 oz. Thai rice noodles (or enough for 2 people), linguini-width, available at Asian/Chinese stores•4 oz. raw chicken breast, sliced •4 oz. raw shrimp•Marinade for Chicken: 1 tsp. cornstarch dissolved in 3 Tbsp. soy sauce•4 cloves garlic, minced•optional: 1-2 fresh red chilies, minced•3 cups fresh bean sprouts•3 spring (green) onions, sliced•1/2 cup fresh coriander/cilantro•1/3 cup crushed or roughly chopped peanuts (or other nuts, such as cashews)•1/4 cup chicken stock•1/8 tsp. ground white pepper•vegetable oil for stir-frying, and wedges of lime•PAD THAI SAUCE:•3/4 Tbsp. tamarind paste dissolved in 1/4 cup warm water (look for tamarind at Asian/Chinese or Indian food stores)•2 Tbsp. fish sauce, + more to taste•1-3 tsp. chili sauce, or substitute 1/2 tsp. or more dried crushed chili or cayenne, to taste•3 Tbsp. brown sugar
1.Bring a large pot of water to a boil and remove from heat. Dunk in your rice noodles. Allow noodles to soak while you prepare the other ingredients. Note: you will be frying the noodles later, so you don't want to over-soften them now. Noodles are ready to be drained when they are soft enough to be eaten, but are still firm and a little "crunchy". Drain and rinse with cold water. Set aside.
2.Make the Pad Thai Sauce by combining the sauce ingredients together in a cup. Stir well to dissolve the tamarind paste and brown sugar. Set aside. Note: this may seem like a lot of sugar, but you need it to balance out the sourness of the tamarind - this balance is what makes Pad Thai taste so amazing!
3.Place chicken slices in a small bowl. Stir together the marinade and pour over chicken. Stir well and set aside.
4.Warm up a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus garlic and minced chili, if using. Stir-fry until fragrant (30 seconds).
5.Add chicken together with the marinade. Stir-fry 30 seconds to 1 minute. When wok/pan becomes dry, add a little chicken stock, 1-2 Tbsp. at a time, to keep the chicken frying nicely. Continue stir-frying in this way until the chicken is cooked (5-8 minutes). Add shrimp and stir-fry until pink.
6.Add the noodles, and pour the Pad Thai sauce over. Using two spatulas, wooden spoons, or other utensils, immediately stir-fry the noodles. Use a gentle "lift and turn" method (like tossing a salad) to prevent noodles from breaking. Stir-fry in this way 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom (but no more broth, or the noodles will become soggy).
7.Add the bean sprouts and sprinkle over the pepper. Continue "tossing" 1 more minute, or until noodles are cooked. Noodles are done to perfection when they are no longer "hard" or crunchy, but chewy-sticky wonderful!
8.Taste-test for seasoning, adding more fish sauce until desired flavor is reached (I usually add at least 1 more Tbsp. fish sauce). Toss well to incorporate.
9.Lift noodles onto a serving plate. Top with spring onion, and crushed/chopped nuts. Add fresh lime wedges (lime is great squeezed overtop), and if desired, serve with Chili Sauce on the side. ENJOY!
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user CATMARTENS.
2.Make the Pad Thai Sauce by combining the sauce ingredients together in a cup. Stir well to dissolve the tamarind paste and brown sugar. Set aside. Note: this may seem like a lot of sugar, but you need it to balance out the sourness of the tamarind - this balance is what makes Pad Thai taste so amazing!
3.Place chicken slices in a small bowl. Stir together the marinade and pour over chicken. Stir well and set aside.
4.Warm up a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus garlic and minced chili, if using. Stir-fry until fragrant (30 seconds).
5.Add chicken together with the marinade. Stir-fry 30 seconds to 1 minute. When wok/pan becomes dry, add a little chicken stock, 1-2 Tbsp. at a time, to keep the chicken frying nicely. Continue stir-frying in this way until the chicken is cooked (5-8 minutes). Add shrimp and stir-fry until pink.
6.Add the noodles, and pour the Pad Thai sauce over. Using two spatulas, wooden spoons, or other utensils, immediately stir-fry the noodles. Use a gentle "lift and turn" method (like tossing a salad) to prevent noodles from breaking. Stir-fry in this way 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom (but no more broth, or the noodles will become soggy).
7.Add the bean sprouts and sprinkle over the pepper. Continue "tossing" 1 more minute, or until noodles are cooked. Noodles are done to perfection when they are no longer "hard" or crunchy, but chewy-sticky wonderful!
8.Taste-test for seasoning, adding more fish sauce until desired flavor is reached (I usually add at least 1 more Tbsp. fish sauce). Toss well to incorporate.
9.Lift noodles onto a serving plate. Top with spring onion, and crushed/chopped nuts. Add fresh lime wedges (lime is great squeezed overtop), and if desired, serve with Chili Sauce on the side. ENJOY!
Serving Size: Makes 4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user CATMARTENS.
Nutritional Info Amount Per Serving
- Calories: 374.1
- Total Fat: 4.0 g
- Cholesterol: 59.5 mg
- Sodium: 1,002.7 mg
- Total Carbs: 67.8 g
- Dietary Fiber: 4.1 g
- Protein: 21.0 g
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